Dinner the other night

MississippiBoy · 06-28-10, 10:08 PM

I made dinner for my wife and parents the other night, then we went out of town all weekend, so this is the first chance I've gotten to post the pics. I texted them to Bama the night we had them, but this is your first viewing.
The steaks were just sirloins from Wal-Mart...none of the other steaks they had looked very good. Marinated them in a mixture of 30% Dale's Marinade and 70% Italian dressing for about an hour. Fired up the (charcoal) grill good and hot, and cooked them for 5-6 minutes on one side, and 4-5 on the other. Meanwhile, I had some green beans cooking on the stove, along with some smashed taters, and some zucchini and squash cut into sticks and soaking in Italian dressing. As the steaks got done, I threw the squash and zucchini onto the grill, making sure they got a good sear on both sides. Add a green salad and some good sweet tea, and you've got quite a meal...

walkeraviator · 06-29-10, 09:30 AM

I swear this forum is making me gain weight...

Bassboss · 06-29-10, 10:11 AM

Ummm!! Good looking steak sippi!

I don't s'pose you let it come to room temp before cooking it dija!

Good lookin taters too!

BigBassin144 · 06-29-10, 11:05 AM

Quote:

Originally Posted by MississippiBoy

I made dinner for my wife and parents the other night, then we went out of town all weekend, so this is the first chance I've gotten to post the pics. I texted them to Bama the night we had them, but this is your first viewing.
The steaks were just sirloins from Wal-Mart...none of the other steaks they had looked very good. Marinated them in a mixture of 30% Dale's Marinade and 70% Italian dressing for about an hour. Fired up the (charcoal) grill good and hot, and cooked them for 5-6 minutes on one side, and 4-5 on the other. Meanwhile, I had some green beans cooking on the stove, along with some smashed taters, and some zucchini and squash cut into sticks and soaking in Italian dressing. As the steaks got done, I threw the squash and zucchini onto the grill, making sure they got a good sear on both sides. Add a green salad and some good UNsweet tea, and you've got quite a meal...

Fixed it for you, no charge.

Looks good though!

BB

walkeraviator · 06-29-10, 11:14 AM

Quote:

Originally Posted by BigBassin144

Fixed it for you, no charge.

Looks good though!

BB

You know in the 50's unsweet tea was grounds for McArthyto have you arrested for Unamerican Activities... you make me sick you pinko commie... LOL

MississippiBoy · 06-29-10, 11:23 AM

Quote:

Originally Posted by Bassboss

Ummm!! Good looking steak sippy!

I don't s'pose you let it come to room temp before cooking it dija!

It got close to room temp, yes. Took it out of the fridge when I got home from work, and had a couple hours to let it warm before I had to cook it to be ready when the wife got home. It was still a little cool, but not bad.

Quote:

Originally Posted by BigBassin144

Fixed it for you, no charge.

BB

BB, from the bottom of my heart....

Quote:

Originally Posted by walkeraviator

You know in the 50's unsweet tea was grounds for McArthyto have you arrested for Unamerican Activities... you make me sick you pinko commie... LOL

What he said...

nofearengineer · 06-29-10, 11:51 AM

Quote:

Originally Posted by walkeraviator

You know in the 50's unsweet tea was grounds for McArthyto have you arrested for Unamerican Activities... you make me sick you pinko commie... LOL

LOL...Southerners....

Here's my recipe for Southern Style Sweet Tea:

2 quarts water
5 lbs sugar
3 drops brown food coloring.

You see, up here in the North, where we brush our teeth, we like sugar too. We just don't compete to see how much of it we can dissolve in our tea. A spoonful or two is plenty.

MississippiBoy · 06-29-10, 12:02 PM

The real recipe is 4 teabags and 1 cup of sugar per gallon of water. I had to teach a restaurant manager in Colorado how to do it once. Our church youth group went to Winter Park skiing one year, and we all went to a restaurant that offered an all-you-can-eat prime rib special (that's one of my best memories of that trip, by the way). All us Mississippians wanted sweet tea, and of course they didn't have any, so the manager asked how to make it.

bassinbob · 06-29-10, 04:53 PM

Nofear, ROFLMBO over your tea recipie. Now that's what's for dinner Mississippi. How was the steak? I love grilled veggies.

MississippiBoy · 06-29-10, 05:08 PM

Quote:

Originally Posted by bassinbob

Nofear, ROFLMBO over your tea recipie. Now that's what's for dinner Mississippi. How was the steak? I love grilled veggies.

Steak was ok...like I said, it wasn't the best cuts of meat. A little tough, but then again, I didn't have a chance to let them sit uncovered in the fridge for a week beforehand. Veggies were great, though...could've used a little more char, but we were hungry and couldn't wait.

bassinbob · 06-29-10, 05:31 PM

We have a machine called a jacquard that tenderizes meat. I has hundreds of fine sharp knife points that pierce the meat. There are jacquards that you can buy at a food specialty store to use at home. The trick is when using it you have to pierce the meat from the top and not when a steak is laying flat. Tough to do with a home model. You want to break the meat fibers. There is a way to bypass letting it sit in the fridge for a week. Let it sit out on the counter overnight.

bamabassman · 06-29-10, 07:16 PM

it was bad enough to see this on my phone. NOW THIS?!?!

1/4 stick · 06-29-10, 07:32 PM

Quote:

Originally Posted by MississippiBoy

The real recipe is 4 teabags and 1 cup of sugar per gallon of water. I had to teach a restaurant manager in Colorado how to do it once. Our church youth group went to Winter Park skiing one year, and we all went to a restaurant that offered an all-you-can-eat prime rib special (that's one of my best memories of that trip, by the way). All us Mississippians wanted sweet tea, and of course they didn't have any, so the manager asked how to make it.

1 1/4 to 1 1/2 cups of sugar.

MallenManson · 06-29-10, 08:13 PM

Sounds awesome! Nicely done!!!!!!!

walkeraviator · 06-30-10, 11:32 AM

Quote:

Originally Posted by MississippiBoy

The real recipe is 4 teabags and 1 cup of sugar per gallon of water. I had to teach a restaurant manager in Colorado how to do it once. Our church youth group went to Winter Park skiing one year, and we all went to a restaurant that offered an all-you-can-eat prime rib special (that's one of my best memories of that trip, by the way). All us Mississippians wanted sweet tea, and of course they didn't have any, so the manager asked how to make it.

Exactly how i make mine... except sometimes i get commercial tea from a friend who works at John Conti Coffee warehouse. Then it is half a bag in a coffee filter...

06-28-10, 10:08 PM	#1
MississippiBoy BassFishin.Com Super Veteran Join Date: May 2007 Location: Ridgeland MS Posts: 3,923	Dinner the other night I made dinner for my wife and parents the other night, then we went out of town all weekend, so this is the first chance I've gotten to post the pics. I texted them to Bama the night we had them, but this is your first viewing. The steaks were just sirloins from Wal-Mart...none of the other steaks they had looked very good. Marinated them in a mixture of 30% Dale's Marinade and 70% Italian dressing for about an hour. Fired up the (charcoal) grill good and hot, and cooked them for 5-6 minutes on one side, and 4-5 on the other. Meanwhile, I had some green beans cooking on the stove, along with some smashed taters, and some zucchini and squash cut into sticks and soaking in Italian dressing. As the steaks got done, I threw the squash and zucchini onto the grill, making sure they got a good sear on both sides. Add a green salad and some good sweet tea, and you've got quite a meal... Attached Thumbnails __________________ I smell smoke, and I hear sirens. Do you think that's a problem?

06-29-10, 10:11 AM	#3
Bassboss BassFishin.Com Premier Elite Join Date: Jan 2009 Location: Shawano, WI Posts: 7,761	Ummm!! Good looking steak sippi! I don't s'pose you let it come to room temp before cooking it dija! Good lookin taters too! __________________ If you can't fix it with heavy squats or fish oil, you're probably going to die. Last edited by Bassboss; 06-29-10 at 11:23 AM.

06-29-10, 12:02 PM	#8
MississippiBoy BassFishin.Com Super Veteran Join Date: May 2007 Location: Ridgeland MS Posts: 3,923	The real recipe is 4 teabags and 1 cup of sugar per gallon of water. I had to teach a restaurant manager in Colorado how to do it once. Our church youth group went to Winter Park skiing one year, and we all went to a restaurant that offered an all-you-can-eat prime rib special (that's one of my best memories of that trip, by the way). All us Mississippians wanted sweet tea, and of course they didn't have any, so the manager asked how to make it. __________________ I smell smoke, and I hear sirens. Do you think that's a problem?

06-29-10, 04:53 PM	#9
bassinbob BassFishin.Com Super Veteran Join Date: Nov 2004 Location: Pitts. Pa. Posts: 3,801	Nofear, ROFLMBO over your tea recipie. Now that's what's for dinner Mississippi. How was the steak? I love grilled veggies. __________________ you can have my fishin rod when ya take it from my cold dead hands

06-29-10, 05:31 PM	#11
bassinbob BassFishin.Com Super Veteran Join Date: Nov 2004 Location: Pitts. Pa. Posts: 3,801	We have a machine called a jacquard that tenderizes meat. I has hundreds of fine sharp knife points that pierce the meat. There are jacquards that you can buy at a food specialty store to use at home. The trick is when using it you have to pierce the meat from the top and not when a steak is laying flat. Tough to do with a home model. You want to break the meat fibers. There is a way to bypass letting it sit in the fridge for a week. Let it sit out on the counter overnight. __________________ you can have my fishin rod when ya take it from my cold dead hands

06-29-10, 09:30 AM	#2
walkeraviator BassFishin.Com Super Veteran Join Date: Apr 2010 Location: Louisville, KY Posts: 1,119	I swear this forum is making me gain weight...

06-29-10, 07:16 PM	#12
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	it was bad enough to see this on my phone. NOW THIS?!?! __________________ so many lures, so little time.

06-29-10, 08:13 PM	#14
MallenManson BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Beulah, Michigan Posts: 6,431	Sounds awesome! Nicely done!!!!!!! __________________ Bass fear me. Women pepperspray me.....

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